- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 310.3
- Total Fat: 12.2 g
- Cholesterol: 74.7 mg
- Sodium: 627.5 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.6 g
- Protein: 30.6 g
Yellow Thai Curry (Recipe Goldmine)Submitted by: AWOLFOUTWEST
IntroductionOriginal recipe altered to substitute pork for chicken. Recipe indicates 4 servings, but we get 6 satisfying portions out of this recipe. We always use 1 tbsp Yellow Curry, as the Red is too hot for my wife. Original recipe altered to substitute pork for chicken. Recipe indicates 4 servings, but we get 6 satisfying portions out of this recipe. We always use 1 tbsp Yellow Curry, as the Red is too hot for my wife.
2 (14 ounce) cans coconut milk, unshaken
2 teaspoons to 1 tablespoon red curry paste or yellow curry paste
1/2 teaspoon turmeric (if using red curry paste)
2 teaspoons yellow curry powder (if using red curry paste)
1 pound boneless, skinless chicken, cut into chunks
1 potato, peeled and cut into chunks
2 tablespoons fish sauce
1 tablespoon palm sugar or light brown sugar
Jasmine or sticky rice
Ginger* (optional) ( 1 tsp)
Garlic* (optional) ( 1 tsp)
Lemon grass* (optional) ( 1 tsp)
Add remaining coconut milk, potato, fish sauce and palm sugar, and simmer 15 minutes or until chicken and potato are cooked. Serve with jasmine rice or sticky rice.
Yields 6 servings.
* To enhance flavors, add one or more of the following to curry paste and stir-fry: 2 cloves garlic, crushed; 2 slices ginger, crushed; 1 stalk lemon grass, peeled and sliced diagonally, using lower third of stalk only. Remove whole spices before serving.
Serving Size: makes (6) 1.2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user AWOLFOUTWEST.